Tuesday, 4 December 2018

WINTER SINGING RETREAT 11-14 January 2019 Join us for our winter singing retreat in the heart of rural Limousin




WINTER SINGING RETREAT 

11-14 January 2019


Join us for our winter singing retreat in the heart of rural Limousin, central France. Take time for the simple pleasures & nurture your creativity & well-being.




Take the time to slow down and enjoy the simple pleasures in life. Nurture your creativity and well-being with our winter weekend singing retreat in the heart of rural Limousin in central France.

Embracing the Scandinavian concept of hygge our days will be filled with activities to nourish the heart, body and soul. From joyous daily singing, meditation sessions, exploring the beauty of the Limousin landscapes and countryside, sharing delicious home cooked meals by candlelight and the all important relaxing in front of the log fire with a good book and a hot chocolate.

January is a beautiful time of year to visit the Limousin. A quiet, tranquil time when nature is resting and recharging itself in readiness for the coming spring. We mirror the seasons during our retreats - providing the time and space for you to recharge, rest and nourish your creativity and well-being.

Nurture your creativity and well-being

During your weekend singing retreat there will be group singing workshops and an individual vocal coaching session too. We will sing a range of uplifting songs from pop, rock, folk and world music repertoires. There is no need to read music, as all songs will be taught by ear. The only requirement is a love of singing .

When you sing, musical vibrations move through you, altering your physical and emotional landscape. Group singing, for those who have done it, is the most exhilarating and transformative of all. It takes something incredibly intimate, a sound that begins inside you, shares it with a roomful of people and it comes back as something even more thrilling: harmony. So it’s not surprising that group singing is on the rise.  
credit: singing changes your brain

Spend time in the heart of nature

We are located in the Millevaches Natural Park, with walks and forest trails straight from the front door. The shores of Lac de Vassiviere are also only a short walk away. We will be happy to recommend numerous walking and cycling routes, viewing points and places of interest during your retreat stay. Find out more about the beautiful Millevaches Natural Park, Lac de Vassiviere and Creuse department here.

“Research shows positive health effects from viewing natural landscapes on stress levels and speed of recovery from stress or mental fatigue, and long-term overall improvement on people's health and well being.”
Psychologist Dr Saima Latif

Relax, go gently and breathe

During the weekend singing retreat we will explore different meditation and relaxation methods to give you both practical experience and knowledge to inform your own meditation practice. These meditation sessions are suitable for complete beginners, or those wishing to develop their own practice.


“Meditation practice isn't about trying to throw ourselves away and become something better. It's about befriending who we are already.”
Pema Chödrön

"If you want to conquer the anxiety of life, live in the moment, live in the breath."
Amit Ray


Delicious meals prepared every day using our own home grown and local produce

From slow cooked winter stews to home baked cakes and puddings. Our food is made with love and enjoyed at shared group meal times everyday during your singing retreat. You can read more about our food and cooking here:

'I have loved every minute. Thank you for making me feel so at home in your lovely house. Thank you for such great singing teaching Peter, Thank you Ema for such delicious meals.'
Kate, UK

the winter sing from the heart retreat is suitable for:
  • all singing levels and abilities – our focus is on the inclusivity and joy of singing that should be accessible to all.
  • people wanting to take time to relax, reconnect with and nurture their creativity and wellbeing
  • single travellers, couples or friends.
  • lovers of nature and rural life.

included in your winter sing from the heart retreat: 
  • group singing workshops for all abilities.
  • individual vocal coaching session.
  • comfortable rustic French farmhouse accommodation (single option available).
  • meditation sessions
  • delicious home-cooked meals using local and home-grown produce.
  • time to explore the beautiful Limousin winter landscapes with walking and cycling routes straight from the front door.
  • plenty of time to rest, sleep, relax and watch the log fires flicker with a book and a big mug of tea and a slice of cake.


your investment:
€385

optional extras (to be reserved at time of booking)
bike hire (with Bonkersfrog Bike Hire)
extra nights full board/accommodation available before or after your winter singing retreat


Winter days at Lac de Vassiviere

winter, de tout coeur limousin, limousin, retreat, France, creuse, Nouvelle Aquitaine, photography, nature, millevaches, plateau de millevaches, wellbeing, rural retreat, off the beaten track, airbnb, lac de vassiviere, black and white, wordless wednesday (on a tuesday), wordless wednesday,


winter, de tout coeur limousin, limousin, retreat, France, creuse, Nouvelle Aquitaine, photography, nature, millevaches, plateau de millevaches, wellbeing, rural retreat, off the beaten track, airbnb, lac de vassiviere, black and white, wordless Wednesday (on a tuesday), wordless wednesday,


winter, de tout coeur limousin, limousin, retreat, France, creuse, Nouvelle Aquitaine, photography, nature, millevaches, plateau de millevaches, wellbeing, rural retreat, off the beaten track, airbnb, lac de vassiviere, black and white, wordless wednesday (on a tuesday), wordless wednesday,







Say bonjour & visit us at De Tout Coeur Limousin. Creative & well being retreats, holidays & workshops in the heart of rural Limousin, France


Thanks for stopping by. You can say bonjour and connect with us on FacebookTwitterInstagram & Bloglovin too and sign up to our newsletter hereWe look forward to welcoming you soon at De Tout Coeur Limousin.  


What's on at De Tout Coeur Limousin? 


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Friday, 28 September 2018

Bleu d'Auvergne and mature cheddar cheese soufflé

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fresh from the oven - Bleu d'Auvergne and mature cheddar soufflé
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making the roux for the cheese soufflé


Bleu d'Auvergne and mature cheddar cheese soufflé


The soufflé is a classic French recipe. Perfect for brunch, lunch or supper, and not as complicated as it's reputation would have you believe. As long as you get the egg whites light and fluffy and stir in carefully you will have a nice rise to your soufflé. 

I have added a combination of our favourite cheeses here - a mixture of a local blue cheese - Bleu d'Auvergne, and a British mature Cheddar cheese. Any mixture of fully flavoured cheeses would work well too. 

ingredients: 
45g butter (plus extra for greasing) 
45g plain flour 
300ml milk 
75g grated mature cheddar cheese
75g Bleu d'Auvergne cheese crumbled/finely chopped
4 large eggs
1 tsp Dijon mustard
salt and pepper
pinch of cayenne/chilli flakes
grating of nutmeg

method:

grease 6 x 150ml ramekins or 1 x 600ml ramekin dish

to make the roux sauce base add the butter and flour to a sauce pan and mix until well combined over a medium heat, before gradually adding the milk to make a thick sauce.

take the sauce off the heat then add the salt, pepper, cheese, cayenne/chilli, nutmeg and Dijon mustard and mix well. Leave to cool slightly before adding the egg yolks one at a time, mixing well. Leave to cool to at least lukewarm/room temperature before the next stage. 

preheat the oven to 180C (fan 160C/350°F/Gas 4). Add a baking tray to the oven at the same time to heat up. 

whisk the egg whites in a separate bowl until they are thick and fluffy. Fold carefully into the cheese and egg yolk mixture until well mixed. 

pour the mixture into the prepared ramekin/s and place these in the pre-heated oven and baking tray. Bake for 15-30 minutes (depending on the size of the ramekin being used) until well risen and golden. There should still be a slight wobble to the finished soufflé. 

good served with a fresh green salad and crusty bread. Bon appetit! 

recipe adapted from Mary Berry Cheese Soufflés




Say bonjour & visit us at De Tout Coeur Limousin. Creative & well being retreats, holidays & workshops in the heart of rural Limousin, France


Thanks for stopping by. You can say bonjour and connect with us on FacebookTwitterInstagram & Bloglovin too and sign up to our newsletter hereWe look forward to welcoming you soon at De Tout Coeur Limousin.  


What's on at De Tout Coeur Limousin? 






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Thursday, 27 September 2018

spiced crab apple butter with rose water and cinnamon

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spiced crab apple butter with rose water and cinnamon - delicious on toast
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making spiced crab apple butter with rose water and cinnamon
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wild crab apples from the garden


spiced crab apple butter with rose water and cinnamon


Autumn is here, and the crab apple tree in the garden is full of beautiful ripe fruit. A delicious treat for the visiting deer - who come back every year to feast on the harvest, and for us too.

This recipe for spiced crab apple butter is a favourite - as there is no fiddly peeling and coring of the apples necessary and you can adapt the flavourings to your own personal preferences. I love the addition of fragrant rose water and the warm spice of cinnamon. 

Crab apple butter is delicious on your morning toast, but goes really well with strong cheeses, and a spoonful in gravies and sauces is good too. 

Apple butter is a traditional preserve - originating in Belgium and the Netherlands. It is a concentrated apple sauce - where the sugar caramelises with the apples producing a dark, sweet preserve. 

I'll definitely be making a few more batches of this to see us through the year. A taste of autumn, fresh from the garden. 

Cooking tips: 
If you are not a fan of rose water, you can leave this out, just add the same amount of water. 

You can make this recipe with other types of apple too.

Other flavour additions that would work well: citrus zest/juice, vanilla, nutmeg, orange flower water. 

makes about 4-5 x 450g preserving jars

ingredients:

1.8 kg crab apples
1 litre water
sugar
1 tbsp ground cinnamon
150 ml rose water

method:

1. Wash, check and halve the crab apples and put them into saucepan with the water, rose water and cinnamon. Bring to a boil and then reduce heat and simmer until the fruit becomes mushy and soft, stirring occasionally. The can time it takes will depend on the fruit you have, but can take about 40-60 minutes. 


2. Push the fruit pulp through a sieve or food mill - discarding/composting the remaining seeds/skin. Measure the final weight of the resulting apple purée and return it to a clean pan with 350g sugar for every 450g of apple purée.


3.Dissolve the sugar on a low heat, then bring to a boil stirring frequently, until the crab apple butter is very thick. If you draw a spoon through the mixture it should leave a trail. 


4. Pour the crab apple butter into warm, sterilised preserving jars and seal the lid immediately. It's ready to eat as soon as it is cooled. Once opened store in the fridge. 


recipe adapted from: spiced crab apple butter

You can read more about apple butter here



Say bonjour & visit us at De Tout Coeur Limousin. Creative & well being retreats, holidays & workshops in the heart of rural Limousin, France


Thanks for stopping by. You can say bonjour and connect with us on FacebookTwitterInstagram & Bloglovin too and sign up to our newsletter hereWe look forward to welcoming you soon at De Tout Coeur Limousin.  


What's on at De Tout Coeur Limousin? 









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